Sabudana Khichdi Recipe | Sabudana Upma Recipe | How to Make Sabudana Khichadi

Sabudana Khichdi Recipe | Sabudana Upma Recipe | How to Make Sabudana Khichadi

I feel that sabudana (साबूदाना) is one of the most wonderful ingredients that you can transform into so many delicious varieties of snacks and perhaps desserts too.Sago or tapioca pearls, those are the names for sabudana in English. Many people wonder if sabudana is veg or nonveg. Let me clear it up for you if you have been wondering too. Sabudana is vegetarian. That’s because it’s made from the milk that’s extracted from the tapioca root. So now that you know for sure that sago is vegetarian, go ahead and enjoy these little pearls of carbs by making this filling and yummy sabudana khichdi.

Sabudana Khichdi – A Simple and Easy Breakfast Dish

Also known as sabudana upma (साबूदाना उपमा), sabudana khichdi (साबूदाना खिचड़ी ) is a popular breakfast recipe that has its roots in the western parts of India. If you are looking for quick and easy breakfast ideas, this one is for you. The recipe of sabudana khichdi varies from one household to another depending on their preferences. However, two things prevail across all the versions; potatoes and groundnuts. I also add lemon, sugar, and ghee/clarified butter. That’s how I liked my sadudana khichadi growing up. That’s how Mom has always made it.

Note:

The ghee/clarified butter gives the sabudana khichdi an amazing fragrance. But it is optional. You can skip it if you don’t like ghee. Also, make sure you measure ¾ cup of roasted groundnuts before grinding them coarsely. After grinding, the volume shoots up to 1 cup. That’s how much groundnut you need for this recipe.

Here are some more breakfast dishes that I often prepare at home.

Let’s see how to make sabudana khichdi and some sweet yogurt chutney that I like to serve alongside.

How to Make Sabudana Khichdi

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Sabudana Khichdi Recipe
 
Prep time
Cook time
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Sabudana Khichdi is a savory breakfast recipe made with sago or tapioca pearls. The fried potatoes and roasted groundnuts are the essential part of the recipe that also lends it an interesting contrast of textures.
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Ingredients
For the Sabudana Khichdi
  • Sabudana/Sago –1 & ½ cups
  • Water – 1 & ¾ cups
  • Cumin seeds – 1 tsp
  • Potatoes – 2 medium, halved & sliced
  • Roasted groundnuts – ¾ cup, coarsely ground
  • Green chilies – 2, chopped
  • Red chili powder (Byadgi) – 2 tsp
  • Lemon juice –2 tsp
  • Sugar – 2 tsp
  • Salt – to taste
  • Cilantro/Coriander leaves – a handful, finely chopped
  • Oil – 2 tbsp
  • Ghee/clarified butter – 1 tbsp
For the Sweet Yogurt Chutney
  • Yogurt – ½ cup, whisked
  • Roasted groundnuts – 2 tbsp, coarsely ground
  • Salt – a pinch
  • Powdered sugar – 2 tbsp
  • Roasted cumin powder – ¼ tsp
  • Cilantro/Coriander leaves – 1 tbsp
Instructions
  1. The ingredients for making sabudana khichdi are sago that has been soaked the previous day, coarsely ground roasted groundnuts, sliced potatoes, chopped green chilies and cilantro/coriander leaves. To season the sabudana/sago, you will need salt, red chili powder (byadgi), sugar, and lemon juice.
  2. Rinse the sabudana/sago. Add 1 & ½ cups of water to it and let it sit on the counter top for 3-4 hours so that it soaks up most of the water.
  3. Sprinkle another ¼ cup of water and give the sabudana/sago a mix. Cover the container and pop the sabudana/sago in the fridge for 24 hours.
  4. When you want to make sabudana, take them out of the fridge. Start off by heating the oil in a skillet. Add the cumin seeds and let them sizzle. Then add in the potatoes and pinch of salt. Mix well.
  5. Cover and cook the potatoes on low heat till they are cooked through. Then add the green chilies and sauté for a few seconds.
  6. Add the soaked sabudana/sago, coarsely ground roasted groundnuts, red chili powder (byadgi), salt, sugar, and lemon juice.
  7. Mix well. Cover and cook on low heat till the sabudana/sago turn translucent. It will take about 7-8 minutes.
  8. The sabudana/sago should lose their whitish color and become translucent like this. It means they are cooked through. Finish off with ghee and cilantro/coriander leaves. Give it a final mix.
  9. While the sabudana/sago was cooking, I made sweet yogurt chutney. Combine the whisked yogurt,coarsely ground roasted groundnuts, salt, sugar, roasted cumin powder, and cilantro/coriander leaves.
  10. Give it a mix.
  11. Sabudana Khichdi is ready. Serve hot with some yogurt chutney on the side. Enjoy!

Sabudana Khichdi Recipe with Step by Step Pictures Below


Step 1

The ingredients for making sabudana khichdi are 1 & ½ cup sago that has been soaked the previous day, ¾ cup of roasted groundnuts that have been coarsely ground, 2 medium potatoes halved and sliced, 2 chopped green chilies, and a handful of cilantro/coriander leaves. To season the sabudana/sago, you will need salt to taste, 2 tsp red chili powder (byadgi), 2 tsp sugar, and 2 tsp lemon juice.

Ingredients for sabudana khichdi recipe


Step 2

Rinse the sabudana/sago. Add 1 & ½ cups of water to it and let it sit on the counter top for 3-4 hours so that it soaks up most of the water.

rinsing and soaking sabudana in water


Step 3

Sprinkle another ¼ cup of water and give the sabudana/sago a mix. Cover the container and pop the sabudana/sago in the fridge for 24 hours.

sprinkling water and mixing sabudana ad resting it for 24 hours in refrigerator


Step 4

When you want to make sabudana, take them out of the fridge. Start off by heating the 2 tbsp oil in a skillet. Add 1 tsp cumin seeds and let them sizzle. Then add in the potatoes and pinch of salt. Mix well.

frying cumin seeds and potatoes with salt in oil


Step 5

Cover and cook the potatoes on low heat till they are cooked through. Then add the green chilies and sauté for a few seconds.

cover and cook potatoeson low heat and then add some green chilies


Step 6

Add the soaked sabudana/sago, coarsely ground roasted groundnuts, red chili powder (byadgi), salt, sugar, and lemon juice.

add soaked sabudana, coarsely ground groundnuts, red chili powder, salt, sugar and lemon juice


Step 7

Mix well. Cover and cook on low heat till the sabudana/sago turn translucent. It will take about 7-8 minutes.

cover and cook on low heat for 7 minutes


Step 8

The sabudana/sago should lose their whitish color and become translucent like this. It means they are cooked through. Finish off with 1 tbsp ghee and chopped cilantro/coriander leaves. Give it a final mix.

the sabudana will turn from white to translucent, add ghee and garnish with coriander leaves


Step 9

While the sabudana/sago was cooking, I made sweet yogurt chutney. Combine ½ cup whisked yogurt, 2 tbsp coarsely ground roasted groundnuts, a pinch of salt, 2 tbsp powdered sugar, ¼ tsp roasted cumin powder, and 1 tbsp chopped cilantro/coriander leaves.

mix whisked yogurt, coarsely ground groundnuts, pinch of salt, powdered sugar, roasted cumin powder, cilantro leaves


Step 10

Give it a mix.

give it a mix


Step 11

Sabudana Khichdi is ready. Serve hot with some yogurt chutney on the side. Enjoy!

sabudana khichdi recipe is ready

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11 Comments

  • Reply
    Anuja Metkar
    June 14, 2017 at 6:28 am

    hiii..i m anuja from mumbai..a student living away frm family..tryin to cook easy recipes..ur recipes are nice..i like white sabudana..how to make that? pl tell

    • Reply
      Monica
      June 14, 2017 at 4:26 pm

      Hi Anuja. You can skip the red chili powder altogether. If you like it hotter, add more green chilies. You may add whole fried peanuts instead of ground peanuts.

  • Reply
    Nisha Srinivasan
    August 9, 2017 at 6:14 pm

    wow! sabudana looks delicious..loving the color…

    • Reply
      Monica
      August 10, 2017 at 6:36 pm

      Thanks Nisha. 🙂

  • Reply
    sunaina
    September 5, 2017 at 8:22 am

    my favorite! i love sabudana, this looks so perfect!

  • Reply
    Rani zalpuri
    September 24, 2017 at 12:40 pm

    Bahut hi badiaa banaaey-wow

  • Reply
    menka savlani
    May 5, 2018 at 8:23 pm

    so yummy.. i like the dahi chutney on the side..

    • Reply
      Monica
      May 6, 2018 at 9:25 am

      Thanks Menka. Yes, it is a delicious chutney and makes the sabudana taste even better. 🙂

  • Reply
    hemashri
    July 17, 2019 at 4:53 am

    hi monica. i am new to cooking and i am strugling with the basics. your blog helps me a lot. i made veg poha yesterday and sabudana today seeing your stepwise pics. thanx so much. how can i improve my cooking? plz suggest

    • Reply
      Monica
      July 26, 2019 at 4:47 am

      Hi Hemashri. I am so glad you are finding this space helpful
      To improve your cooking, keep practicing. You will get better with time 🙂

  • Reply
    grace
    August 13, 2019 at 11:45 pm

    woohoo! thank you for those tips for making soft sabudana. didn’t know it has to be cooked so much that it’s no longer white. yummy recipe.

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